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Sinopse
Herve then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook.
Ficha Técnica
Especificações
ISBN | 9780231141703 |
---|---|
Pré venda | Não |
Peso | 400g |
Autor para link | THIS HERVE |
Livro disponível - pronta entrega | Não |
Dimensões | 20.83 x 16.31 x 2.03 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 232 |
Número da edição | 1ª EDIÇÃO - 2007 |
Código Interno | 591757 |
Código de barras | 9780231141703 |
Acabamento | HARDCOVER |
Autor | THIS, HERVE |
Editora | COLUMBIA UNIVERSITY PRESS |
Sob encomenda | Sim |